Bread Butter Pudding With A Twist Recipes

BREAD & BUTTER PUDDING WITH A TWIST

Steps:

• Preheat oven to 275°F Lightly grease a 13x9in. deep baking dish.
• Soak the raisins in the sherry while you prepare everything else, covered, stirring occasionally.
• Stir the milk, cream, sugar & vanilla in a large, heavy saucepan over medium heat until the sugar dissolves and the mixture is warm, about 10 minutes.
• Remove from the heat and allow to cool slightly.
• Whisk the whole eggs & egg yolks together in a large bowl. Very slowly, whisk in the warm milk mixture.
• Place the croissant pieces in the baking dish. Pour the custard over the croissant pieces, and sprinkle with raisins (strained out of their sherry) and a few dashes of cinnamon.
• Press gently to submerge the croissants & raisins. Let stand for 20 minutes.
• Place the baking dish in a large roasting pan. Fill the roasting pan halfway up the baking dish with boiled water. Place the roasting pan with the baking dish inside, in the oven.
• Bake until pudding is firm, 1 hour 20 minutes. Check by gently inseting a sharp knife - it should feel solid and come out clean.
• Serve warm right away, or cold the next day.

BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
• Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
• Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
• Bake in the preheated oven until golden brown and set, about 30 minutes.